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Originally Posted by DesertRat
Good advice so far. But I have a few questions
1. As far as precooling goes, on refrigerated loads how does one know what temperature to preset at, and how long does it take for a closed trailer to reach temperature?
When given your load assignment, there are the details of the load at the bottom in the freeform text area where sales or dispatch can type in any extra info you might need. There could even be a spot in the preset fields of the load assignment for reefer temp. Pay attention and don't show up to load with your trailer needed at 0 F and it's at a solid 85 F...
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Originally Posted by DesertRat
2. As for lumpers Why in the heck do they still exist? OK, that was a rhetorical question. But seriously, how does one know in advance what a lumper will cost. Or do you just drive around with wads of cash to be on the safe side? (I know they exist in the world of dry freight, but in all my years pulling dry box, I've never once dealt with a lumper.
Think of it this way. It's cheaper for receivers to have a third party doing the heavy work (literally). It's the same as companies who like to hire O/O. It is cheaper for the companies to pay the O/O $x.xx rate than it is to buy a truck, trailer, maint., fuel, driver, benefits, etc. Unless the receiver is a brand new customer, it is unlikely that sales or dispatch would NOT know that they use lumpers only. In addition, the rate is often negotiated ahead of time. Everyone involved knows how the freight is being loaded (pallets or sheets, floor to ceiling or front to back or both, etc.) and the lumpers are expecting you. I've only paid for lumpers using Comcheks. I personally like having a few hundred dollars in there at all times, then writing the check without having to ask dispatch for an approval. This way there is no delay if the amount to unload is unknown when arriving. After I write the check, I then ask for dispatch to give me a reference number and place the money (back) into my account.
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Originally Posted by DesertRat
3. I've heard talk of "pulp temperature" checks for produce. Are there target temperatures for specific produce, or is it more a matter of assuring that the produce isn't frozen by the chilling process?
I've never hauled fresh produce, but as I understood it you check each unit as it's loaded as to not have a hot unit. 1 high temp unit can run the temp up on all of them. I think... :P
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Originally Posted by DesertRat
4. What is the deal with pallet exchanges? This is something else I've never had to deal with.
I never had a pallet exchange load either.
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Originally Posted by DesertRat
5. When hauling mostly produce is it safe to assume that trailer washouts will be frequent? Or is that on an as needed basis?
Washouts are fun. Try being empty in Yonkers and dispatch has no idea where to get a washout. According to truck stop book, the closest washout was in Maybrook, NY (71 miles), about 2 miles from the OCC shop. This was quite a run up there to get washed out, then run the 71 miles back to Newark. Oh hell, what a day. All food shippers are going to want a clean floor. Frozen or fresh.
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Originally Posted by DesertRat
6. Is Hunts Point really as bad as they say it is?
I don't know. I've heard it's bad, but I've been to some horrible places that are nowhere near NYC.